Coconutbrownsugarporkribs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

Steps:

• Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly.
• add eggs and vanilla.
• Beat well.
• stir in flour and baking powder.
• Mix thourghly add coconut.
• pour into 9x13 pan sprayed w/Pam.
• bake at 350 30 minutes cut while warm.

Steps:

• Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
• For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
• For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
• Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.

Steps:

• Coat a rimmed baking sheet with cooking spray. Stir together remaining ingredients in a large saucepan. Cook over medium-low heat, stirring almost constantly, until mixture thickens and forms a cohesive mass, about 30 minutes.
• Pour mixture onto prepared sheet. With an offset spatula, spread 1/2 inch thick; shape into a 12-by-13-inch rectangle. Let cool completely, then cut into 1 1/2-by-2-inch rectangles.

Steps:

• Place ribs in steamer rack; add two sliced garlic cloves to water below and steam ribs for 25 minutes.
• Let cool slightly.
• Combine marinade/sauce ingredients.
• Pour into an oblong baking dish, place ribs in dish, turn to coat thoroughly and marinate in refrigerator, covered, overnight.
• The next day, pour off marinade/sauce into a small saucepan.
• Preheat oven to 450 degrees F; cook ribs, uncovered, for 10 minutes per side.
• Reduce heat to 325 degrees F, cover ribs with foil, and return to oven for another 30 minutes or until meat is no longer pink inside (cook time depends on which type of ribs are used).
• Sprinkle with salt, if you wish.
• Alternatively, these ribs can be grilled (and are awesome).
• The extra marinade/sauce can be boiled for a minute or two and served on the side with the ribs.

Steps:

• Preheat the oven to 350°F. In a bowl with a fork stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well, press the mixture evenly onto the bottom of a 13-by 9-inch baking pan, and bake it in the middle of the oven for 10 minutes. In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake the mixture for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bar cool completely in the pan on a rack. The coconut bars may be made 1 month in advance and kept frozen in airtight containers.

Steps:

• Combine flour, soda and salt, stir well to blend.
• In another bowl, cream butter, shortening, sugars and eggs thoroughly.
• Add water and almond extract, mix well.
• Mix in flour mixture.
• Stir in coconut.
• Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
• Bake@ 400 for 10 to 12 mins.
• Yield 50 to 54 cookies.

Steps:

• Combine ingredients in a plastic bag or bowl.
• Marinade pork chops in refrigerator (anywhere from an hour to overnight).
• Grill over direct medium heat for 10-12 minutes, turning once.
• Serve with rice (if desired).

Steps:

• In a large bowl, combine the cracker crumbs, sugar and butter; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Combine coconut and milk; spread over crust. Bake 15 minutes longer. , In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool completely on a wire rack before cutting.

Steps:

• Mix all ingredients minus the pork chops together.
• Put the chops into the marinade.
• Cover and place in the fridge for several hours.
• Turn chops every so often.
• When time to cook, remove from marinade.
• Scrape off any marinade sticking to them and return it to the dish.
• Season chops to taste.
• Heat frypan till very hot.
• Add a little oil and cook chops on high heat for 3 minutes or till they have a good colour.
• Turn and repeat on other side.
• Turn down heat to low and continue to cook chops tll cooked through, at least 10 minutes.
• There should be no pink juices when you piece them.
• Towards end of cooking time add marinade and let it glaze chops.